WO2000062621A1

WO2000062621A1 - Facility for preparing bakery and pastry products

Info

Publication number: WO2000062621A1
Application number: PCT/ES1999/000099
Authority: WO
Inventors: Epifanio Martinez Ruiz
Original assignee: Proyecto W21, S.L.
Priority date: 1999-04-15
Filing date: 1999-04-15
Publication date: 2000-10-26
Also published as: AU3148499A; WO2000062621B1; US6450086B1; WO2000062621A9

Abstract

The invention relates to a facility (1, 100) for preparing bakery and/or pastry products comprising a plurality of successive operational stations including at least one preparation station and one baking station, in addition to a conveyor (2, 110) supporting said products and moving the latter through the above-mentioned plurality of operational stations. Said products baking station (15, 105) consists of a hot air oven through which the above-mentioned conveyor (2, 110) is moved along a path (44, 111) having vertical upward and downward branches (45, 112 and 46, 113), each branch (45, 46, 112, 113) in said path (44, 111) being flanked by means (50, 130) for introducing hot air on one side and by means (51, 131) for extraction on the opposite side.

Description

INSTALLATION FOR THE PREPARATION OF BAKERY PRODUCTS

AND / OR PASTRY

DESCRIPTION

The present invention relates to an installation for the preparation of bakery and / or pastry products, of the type comprising, in succession, a plurality of operating stations between which at least one is intended for preparation and one for cooking of the products, and also a conveyor to support the products and pass them through the said plurality of operating stations.

The invention relates mainly to installations of small dimensions for the preparation of bakery and pastry products of various dimensions and shapes, such as, for example, those known internationally as croissant, cupcakes, sobaos, rolls, donuts and the like

The installation allows the preparation of the aforementioned products also with jam filling, cream, chocolate and the like.

With the installation referred to in the present invention, the products can be made or arranged inside containers of paper or plastic material, depending on the needs.

The installation is of the type in which the aforementioned products can be obtained from a mass prepared at the time or, preferably, from a mass prepared at source, frozen and then thawed at room temperature prior to its introduction in the installation. As is known, the industrial scale preparation of the aforementioned products requires adapted machinery, the dimensions of which are generally important. Normally, the dough is arranged at the beginning of the installation and the final product is removed at the end of a production line that includes different treatments, including cooking and cooling. This last treatment is particularly necessary if the product is not going to be consumed quickly but is going to be wrapped or made.

On the other hand, the manufacture of this type of products depends on the mode of cooking and cooling, and the times used for its realization, which are specific for each type of product, and which are different from product to product.

For example, the product known as muffins, requires that its cooking be started in correspondence with the base and then extended to the top; this therefore requires that, at the beginning of the cooking process, most of the heat is directed towards the base, while at the end it must be directed towards the top.

On the other hand, the cooking time of the part near the base is not the same as for the top.

Consequently, it can be concluded that the duration and intensity of the cooking operation vary depending on the product that must be treated in the installation.

As a consequence of the operational need indicated above, the known technique foresees the preparation of the products in question in linear installations where the parameters and the cooking and cooling mode can be fully controlled. This, however, has the disadvantage that it requires large appliances and remarkably long installations with the consequent need for large spaces for installation.

On the other hand, since the cooling time of a baked product is about 1.5 times the cooking time, when the installation must also provide the cooling phase to be able to make the product, the assembly length of The production facility reaches truly high linear dimensions.

The object of the present invention is to solve the problems associated with the production facilities of bakery and pastry products mentioned above, proposing an installation equipped with the characteristics of the known facilities, but of reduced dimensions in order to allow The following additional advantages:

a) possibility of transport of component devices by means of automobiles or containers; b) possibility of carrying out the installation in a small space, for example also in correspondence with the points of sale of the products themselves, for example within a bakery or bakery business; c) possibility of preparing different types of products, whether bakery or pastry, in the same facility, also simultaneously; d) possibility of preparing both industrial and artisanal products in the same facility, with artisanal products being those that leave the facility and are sold directly and immediately to the consumer in the store, and those of industrial type those submitted to the cooling process to be packaged in containers of paper or appropriate synthetic material, for example polypropylene, for conservation and subsequent sale.

The objects have been reached by means of an installation of the type specified above, and is characterized according to claim 1 which will follow.

The invention will now be described in greater detail, with reference to some preferred embodiments and illustrated in the accompanying drawings, in which:

Figure 1 represents, in side section, an installation for the preparation of bakery and confectionery products according to the invention;

Figure 2 illustrates, in top view, the installation of Figure 1;

Figure 3 illustrates the section according to line I-I of the installation of Figure 1;

Figure 4 represents a detail of the furnace, in partially sectioned axonometric view, with two branches of the conveyor flanked by means of introduction and aspiration of hot air;

Figure 5 illustrates, in partially sectioned axonometric view, a detail of the hot air introduction means;

Figures 6 and 7 represent, in side section, two different positions of a hot air flow injector;

Figure 8 illustrates, in partially sectioned axonometric view, hot air intake means provided between the branches of the conveyor;

Figure 9 shows, in side section, an installation for the preparation of bakery and pastry products according to a second embodiment of the invention, and

Figures 10 and 11 show, in side view from above, the installation of Figure 9.

With reference to Figures 1, 2 and 3 annexes, 1, together, an installation for the preparation of bakery and / or pastry products has been indicated.

Installation 1 comprises a plurality of operating stations arranged in series.

The operating stations are crossed by a conveyor 2 adapted to support the products to be cooked during the procedure.

For example, the products to be cooked are placed on a series of 3 equidistant trays. The trays 3 are supported laterally, in a freely oscillating manner, by continuous transport chains 4, guided by known support means per se.

Advantageously, the tray 3 has a plurality of seats 5 adapted to receive the containers for the products to be baked.

- The conveyor 2, by means of a cogwheel, is operatively connected to a motor-reducer 6 for continuous or, advantageously, intermittent movement of the product through the operating stations of the installation.

The conveyor 2 crosses a station or a series of product preparation stations.

In the event that, for example, it is intended to prepare confectionery products, a first station 8 will be provided for the deposit of capsules or paper containers, suitable for receiving a dose of pastry dough to be baked.

The paper containers preferably have a truncated conical shape, and are accommodated in seats 5 (Figure 4) provided at the top of the trays 3.

Following the container station 8, a second station 10 for depositing the dough to be cooked on the conveyor 2 is present. In the case of pastry dough, said station 10 will be provided for dispensing in the containers of paper an appropriate amount of pasta, or, in the case of uncooked bread dough, the bread dough is placed directly on tray 3.

If the dough to be cooked has been preventively prepared and frozen, the product storage station 10 on the conveyor 2 provides, through a hopper 11, for the collection and transport of the dough, thawed at room temperature, positioning means.

A third operative station 14 thus provides the tank with the sugar or the garnish elements from the top of the product to be cooked.

Following the stations 8, 10 and 14 for preparing the dough and garnishing the product to be cooked, a cooking station 15 is provided, which will be described in greater detail in the following.

For pastry products, following the cooking station 15 is provided a cooling station 20, and also a packing station 25 (Figure 2), known per se.

5 Advantageously, the cooling station 20 is crossed by the conveyor arranged along a path that develops in vertical ascending and descending branches, allowing to obtain paths of considerable length as a whole, and at the same time containing 10 the dimensions of the installation.

Arranged between the cooking station 15 and the cooling station 20, or preferably following the cooling station 20, it is possible to provide a filling station 1530. This station 30 allows injecting in cooked products, such as pastry products, creams, jams, chocolate and the like.

Next, the cooking station 20 will be described in greater detail, with the help of Figures 1 and 4.

Advantageously, the cooking station 15 of the products is constituted by a hot air oven.

25 The oven 15 is inside a container structure 40, preferably self-supporting and transportable.

Said structure 40 has an opening 41 of

30 inlet and an outlet opening 42, for the passage of the conveyor 2 from the preparation stations of the product to be cooked, and directed to the eventual cooling station 20.

35 The conveyor 2 is arranged between the inlet 41 and the outlet 42, along a path 44 that develops in ascending vertical branches 45, and branches 46 descending verticals.

For example, the continuous chain 4 of support for the trays 3, is guided by two series of forwarding pulleys or toothed wheels 47 freely rotatably connected in the vicinity of the upper and lower part of the oven-containing structure 40 fifteen.

Each of the branches 45 and 46 of the path 44, is flanked, on the one hand, by means 50 for introducing hot air and, on the other side opposite to the first, by means 51 for suction.

Subject to the introduction means 50 and the hot air intake means 51, pumping bodies 52 are provided to send the hot air to said introduction means 50, and pumping members 53 to evacuate and recirculate the air removed from said suction means 51.

In an advantageous embodiment of the invention, integral with the structure 40 containing the oven 15, a heat source, known per se, is provided.

The aforementioned source is encapsulated in order to avoid the mixing of the burnt gases, from the exit of the oven 15 through a path 47 provided for that purpose, with the hot air useful for cooking the food.

From the heat source, by means of a heat exchanger 55 of the air-to-air type, the heat is transferred to a circulating air flow through the interior of the cooking space formed in the self-supporting container structure 40, in the manner described in continuation.

From the heat exchanger 55, the hot air flow ducts 56 start. For example, the said ducts 56 are supported superiorly by the container structure 40 of the oven 15.

Said ducts 56, from the top of the oven 15, are branched as a comb towards the bottom, being located on the sides of the vertical branches 45 and 46 of the path 44 of the conveyor 2.

In particular, as can be seen from Figures 4 and 5, the hot air flow ducts 56 are joined with the panels 58 in the form of concave sheets.

The said concave panels 58 have on the walls 59, opposite each other and facing the conveyor 2, a series of openings 60. These openings 60 are arranged transversely to the conveyor 2, and generally extend over the total width of the conveyor 2.

Preferably, the openings 60 are evenly distributed along the height of the panel 58.

From the openings 60, the hot air propelled from the pumping members 52, comes out in the form of a flow 61 of hot air that envelops the trays 3 of the conveyor 2 along a horizontal axis.

Advantageously, the openings 60 have adjustable injectors 65 between a position for generating a hot air flow 61 with horizontal axis 66, and positions in which such axis is inclined at a positive or negative angle with respect to the horizontal plane.

As a particular advantage, the injectors 65 are adjustable in an adjustable way, to orient the flow 61 of hot air according to preset directions. In a particular embodiment of the invention, as can be seen from Figures 6 and 7, the transverse edges 66 of the openings 60 are internally folded in V. 5

In the opening 60, the sides 70 of a pair of sheets 71 with cross-section in L, opposed to each other are received.

10 ^' The plates 71 form with the sides 70 facing each other, a guide groove 72 for the flow 61 of hot air leaving the panel 58,

The sheets 71 are joined at the end to the walls

1572 side panel 58. For example, bolts 73 received in holes extend from the ends of the plates 71.

74 interns provided on the side walls 72 of the panel

58.

20 The sheets 71 are attached to the panel 58 so that the edge of the L-section is arranged in the vicinity of the free end of the V-folded edge 66.

The free end of the bolt 73 leaving the side wall 74 25 has been fixed to a swing cam 75.

A sheet 76 is attached to the free end of adjacent cams 75, forming with them an articulated quadrilateral 77.

30 The plates 71, opposite and received in the same opening 60, being joined together by the quadrilateral 77, oscillate around the axis 78 of the connecting bolts 73, keeping the sides 70 parallel to each other.

35 By oscillating the quadrilateral 77 (according to the arrow iof), it is possible to modify the orientation of the flow 61 of hot air colliding with the trays 3, without modifying the section of the groove 72, and therefore without modifying the hot air capacity.

A series of drive rods 80, articulate in an articulated manner, the quadrilaterals 77 of the sheets 71 arranged on the same side of the panel 58.

As a further advantage, one of the drive bars 80 is operatively connected to a manually operated command cam.

Preferably, the command cam is operatively linked to a linear actuator controlled in a controlled manner.

Preferably, the linear actuator is operatively connected to a control device predisposed for the command and regulation of the drives present in the various stations 8, 10, 14, 15, 20, 25 and 30, and for the drive command 6 of the conveyor 2.

Referring again to Figures 1 and 4, it is possible to observe a suction duct 90 fixed in the vicinity of the base of the self-supporting container structure 40 from the bottom of the furnace space 15.

The suction duct 90 joins the panels 91 in the form of concave sheets.

The said suction panels 91 are arranged vertically, facing branches 45 and 46 of the path

44 of the conveyor 2, so that they are opposed to the hot air introduction means 50.

_. The walls 92 of the suction panels 91 facing the conveyor 2, generally extend to the total width and height of the branches 45 and 46 of the trans- carrier 2.

As can be seen from Figure 8, said walls 92 have a plurality of through holes 93.

Advantageously, rows of through holes 93 are provided extended to the entire width of panel 91 and spaced along the total height of panel 91.

The pumping members 53, subjected to the suction means 51, ensure a sufficient depression action that sucks the air flow 61 that has passed through the trays 3 of the conveyor 2.

The air sucked from the panels 91 is directed to the duct 90 and, except for a fraction purged and expelled from the oven by means of a path 95 (Figure 1), the sucked air is directed towards the heat exchanger 55 to be heated again and Forwarded in recirculation.

Next, the operation of the invention will be described.

The dough, whether prepared at the time or fed to the installation after having been thawed, is dispensed to the trays, or in the paper containers arranged on the trays, from the depot station 10.

After the garnish, the product to be baked enters the oven 15.

Thanks to the fact that the path of the conveyor 2 develops in ascending and descending branches, the product remains in the oven for a sufficient time for homogeneous cooking and, if necessary, during a useful time for a differentiated cooking of the base and the top of the product (as for example, in case you want to prepare muffins).

This advantageous preparation is obtained by orienting the injectors 65 for introducing the hot air.

In particular, the conveyor 2 is moved forward, so that the trays 3 are positioned between two injectors 65. With the trays 3 arranged between the injectors 65, it is possible to orient the hot air flow 61 horizontally to obtain a uniform cooking (for example, for baking bread). Alternatively, it is possible to orient the flow 61 towards the lower part, to cook mainly the upper part of the product, or to orient the flow 61 towards the high part so as to collide with the tray at the lower part, to mainly cook the product base.

As a particular advantage, it will be possible, for example, to orientate upwards (angle of the axis of the flow 61 positive or negative with respect to the horizontal), the injectors 65 of the panels 58 located on the sides of the branches 45, 46, initials of the path 44 of the conveyor 2 through the interior of the oven 15. Next, orient the injectors 65 of the panels 58 located to the sides of the central and final part of the path 44, to generate a flow 61 of horizontal axis and respectively inclined downwards.

After cooking, it is possible to extract the product from the trays 3 to be sold immediately to the consumer (for example, in an installation making bread).

Otherwise, the product is left on the conveyor 2 that crosses the cooling station 20.

Thanks to the fact that the tour of the station cooling takes place in ascending and descending branches, the product remains in the station for a sufficient time for its gradual cooling to room temperature, avoiding inconveniences such as loosening of the product.

The cold product can therefore be packed, for example in polypropylene or other synthetic food wrappers, and packaged.

The main advantages of the invention are recognizable by the fact that:

a) thanks to the conveyor travel in ascending and descending coil, provided in the oven and in the refrigerator, and to the provision of panels for the introduction and aspiration of air in the vicinity of the trays, the total length or the dimensions of the installation, but keeping an optimal preparation; b) small dimensions of the installation and the provision of stations, such as mainly the furnace, which have a support structure of self-supporting type, make the installation simple and quick to transport; c) the installation consisting of a multiplicity of operating stations is, on the other hand, modular; thanks also to the reduced dimensions and the simplicity of transport, the installation is easy to install also in environments of small dimensions, such as in businesses selling bread and pastry to the consumer; d) thanks to the forecast of a conveyor travel of limited dimensions, but of sufficient total extension, and the possibility of Orient the hot air flow, it is possible to differentiate the cooking mode depending on the product; this flexibility of the installation allows a simultaneous production of bread and pastry products; e) the proposed installation allows, on the other hand, to withdraw the product immediately after the cooking phase, for example for an immediate sale to the consumer (artisanal production), or to withdraw the product after the cooling and packaging phase, for an industrial type preparation.

In Figures 9, 10 and 11 an additional advantageous embodiment of an installation 100 for the preparation of bakery and pastry products can be seen.

Following the preparation stations 101 of the product to be cooked, a cooking station 105 is provided arranged superiorly to a successive cooling station 106.

In particular, a single self-supporting container structure 108 is provided which has an upper space, in which the cooking station 105 is arranged, for example a hot air oven, and a lower space, conveniently thermally insulated from the upper space, in which the cooling station 106 has been predisposed.

The installation 100 is, therefore, of additionally limited dimensions, and therefore very easy to transport, in addition to being easily assembled also in environments of small dimensions such as bakery or pastry shops.

The proposed installation 100, despite its small size, is extremely versatile and suitable for the preparation of products that need different cooking methodologies, such as bakery and pastry products.

In fact, the installation 100 is crossed by a continuous conveyor 110, capable of supporting the products and passing them through the plurality of operating stations 101, 105 and 106.

Advantageously, inside the furnace 105, the mentioned conveyor 110 moves along a path 111 that develops in an ascending branch 112 and in a descending branch, indicated as a whole with 113.

To extend the path 111, said descending branch 113 has subsequent horizontal branches 114.

For example, the aforementioned horizontal branches 114. are obtained by arranging the passage of the conveyor 110 along a downward path 115 in a coil arranged between two series of gear pulleys or toothed wheels 116, arranged in an aligned manner on vertical planes 120 and 121 , parallel to each other.

In the upper part of the space of the self-supporting structure 108, a heat generator operatively connected to a heat exchanger 125 of the air-to-air type is provided (Figure 10).

From the heat exchanger 125 extend laterally, externally flanking the branches 112 and 113, means 130 for the introduction of hot air, and in opposite position, means 131 for the aspiration of the air.

In particular, a collecting duct 132 joins the heat exchanger 125 with a first shaped panel 133 concave blade, arranged vertically, facing the ascending branch 112.

The said panel 133 presents a series of transverse openings for the introduction of hot air flows 134 in correspondence with the trays 3 of the conveyor 110.

Advantageously, the injectors are received in the openings. Said injectors are orientable in a controlled manner, to arrange the direction of air flow along an inclined axis of positive or negative angle with respect to a horizontal plane (analogously to the injectors of Figures 6 and 7). In this way, it is possible to direct the flow of hot air over the tray 3 of the conveyor 110 so that it is traversed by the flow 134 of air from the low part to the high part, or vice versa.

Arranged opposite the panel 133 and located externally to the descending branch 113, a second vertical panel 140 is provided in the form of a concave sheet.

Said panel 140 has, on the wall turned towards the conveyor 110, a plurality of through holes through which the air that has passed through the branches 112 and 113 of the conveyor 110 is drawn.

Said suction panel 140 is connected to a duct 141 for channeling the sucked air into the heat exchanger 125.

Subject to the conduit 132 for the distribution and introduction of hot air and the conduit 141 for the aspiration of the sucked air, pumping members 150 are provided.

Claims

1.- Installation (1, 100) for the preparation of bakery and / or pastry products, of the type comprising, in succession, a plurality of operating stations among which are at least one for the preparation and one for the cooking of the products, in addition to a conveyor (2, 110) to support the products and pass them through said plurality of operating stations, characterized by the fact that said cooking station (15, 105) of The products are constituted by a hot-air furnace in whose interior the said conveyor (2, 110) moves along a path (44, 111) that develops in ascending vertical branches (45, 112 and 46, 113) and descending, each branch (45, 46, 112, 113) of the route (44, 111) being flanked, on the one hand, by means (50, 130) of introducing hot air and, on the other side opposite to the first , by means (51, 131) of aspiration.

2. Installation (1, 100) according to claim 1, characterized in that following the cooking station (15, 105), a station (20, 106) is provided for the cooling of the products.

3. Installation (1, 100) according to claims 1 and

2, which is characterized by the fact that said means (50, 130) for introducing hot air and said means (51, 131) for suction, are distributed along the vertical extension of each branch (45, 46, 112, 113) ascending and descending.

4. Installation (1, 100) according to claims 1 to

3, which is characterized by the fact that said means (50, 130) for introducing hot air are constituted through openings (60) that generate a respective flow (61, 134) of horizontal axis hot air.

5. Installation (1, 100) according to claims 1 to 4, characterized in that said means (50, 130) for introducing hot air are constituted by injectors (65) adjustable between a generation position of a horizontal axis flow (61), and positions in which such axis is inclined according to a positive or negative angle with respect to the horizontal plane.

6. Installation (1, 100) according to claims 1 to

5, characterized in that said means (50, 130) for introducing hot air and said means (51, 131) for suction are carried by respective shaped panels (58, 91, 133, 140) of concave sheets, whose internal cavity acts as a collector of the heated air and respectively aspirated.

7. Installation (1, 100) according to claims 1 to

6, which is characterized by the fact that said furnace (15, 105) by hot air has been made as a transportable self-supporting structure (40, 108), which includes means (55, 125) for heating the air for cooking the products, pumping organs (52, 150) to send the hot air to said introduction means (50, 130), pumping organs (53, 150) to evacuate the air withdrawn from said means ( 51, 131) of aspiration, in addition to mechanical means (47, 116, 6) for supporting and moving said conveyor (2, 110) of the products.